Stuffed Bell Peppers With Rice And Ground Meat

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Stuffed Bell Peppers With Rice And Ground Meat

Stuffed bell peppers with a hearty, slightly smoky filling of ground meat and rice, with tomato sauce, pine nuts, herbs, and spices.

Prep Time40

Cook Time1 30

Course: Main Course

Cuisine: Greek, International

Servings: servings

Calories: 608kcal

Ingredients

For The Stuffed Peppers:

1500 grams (12 large) bell peppers
600 grams (1.3 pounds) potatoes skinned and cut into wedges
6 tablespoons olive oil
1 tablespoon tomato paste
1 teaspoon dried oregano
salt and pepper

For The Filling:

olive oil
200 grams (1 large) onion minced
3 garlic cloves finely chopped
450 grams (1 pound) ground meat either ground beef or a mix of ground beef and pork
150 grams (10 ½ tablespoons) Arborio rice or Greek Karolina rice
3 tablespoons tomato paste
375 ml (1½ cup) hot water or stock
1 teaspoon smoked paprika
⅓ teaspoon ground cumin
2 teaspoons dried oregano
2 tablespoons pine nuts ideally toasted
1¼ cups fresh tomato pulp (ripe tomatoes, grated on the large scale of a box grater, skins discarded)
4 tablespoons chopped fresh parsley

Instructions

Prepare the peppers. Slice off the top and clean the insides.
Heat a splash of olive oil in a saute pan.
Saute the onion until soft, then add the garlic. Cook for a minute.
Add the ground meat. Season with salt and pepper. Break the meat apart with a wooden spoon and cook it until it starts to brown.
Stir in the rice and tomato paste. Drop the heat to low. Cook for a minute.
Pour in the hot water or stock. Cook over low heat, uncovered, until the water has completely drained.
Add the paprika, cumin, oregano, pine nuts, parsley, and grated tomato pulp. Stir to combine. Taste to see if the filling needs any additional seasoning.
Preheat the oven to 200°C / 400°F.
Stuff the peppers with the filling and close them with their lids.
Place them in a baking dish or pan (I used a 9 x 13-inch pan / 23 x 33 cm).
Add the potato wedges all around the peppers.
Stir the 1 tablespoon of tomato paste into 1½ cups of hot water. Pour this into the pan.
Drizzle with the 6 tablespoons of olive oil.
Season the potatoes and the peppers with salt, pepper, and 1 teaspoon dried oregano.
Cover the pan with parchment paper and with aluminum foil. Or with its lid if it has one.
Bake for 1 hour, then uncover the pan and bake for another 15 minutes. If necessary, add a splash of water when you uncover the pan.
Let the food sit for 30 minutes before serving.
Serve the peppers alongside the potatoes with a large piece of feta cheese if you like!

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